Tag Archives: Mexican

Needing a quick main dish? Trying to cook on a budget? This easy enchilada recipe is great for those who are new to cooking and tastes amazing. Plus, I was able to find all the ingredients at a local grocery store for less than $6.00!

I bought all my ingredients for under $6.

Makes 8 servings (serving size = 1 enchilada)

Ingredients:

3 cups chili without beans (or a 24 oz can)

1 ½ cups refried beans (can use low sodium, non-fat beans)

2 cups low-fat shredded cheese (Cheddar or Monterey jack)

8 large flour tortillas

Directions:

Preheat the oven to 350 degrees.

Spray a cookie sheet or glass baking pan with nonstick cooking spray.

Heat chili and refried beans in a medium saucepan until warm (do not boil).

Scoop about half a cup of the chili mixture into a tortilla, sprinkle with cheese, and roll up.

Repeat for all 8 tortillas laying them side by side on the baking sheet.

Spoon the remaining chili mixture on top of the rolled tortillas and sprinkle with the rest of the cheese.

Bake for 10-12 minutes.

Sydney’s Gluten-Free Modifications

I am not able to consume products that contain gluten (such as flour tortillas) and so I made a few modifications to the original recipe. So for all my gluten-free pals out there; you too can have these delicious enchiladas!

Use soft white corn tortillas instead of flour tortillas.

In a glass dish lay down a layer of tortillas (they are smaller so they don’t roll well).

Spoon in a layer of chili mixture, sprinkle with cheese, and then start another layer of tortillas.

Repeat until you have about 2 inches of “enchilada lasagna.”

Bake for 12-14 minutes.

Enchilada Storage Instructions

If you are cooking for yourself or just have too many to eat, these taste wonderful as leftovers.

Let enchiladas cool entirely, but do not leave out for more than 2 hours after removing them from the oven. (It’s okay to put them in the refrigerator warm.)

After they have cooled, wrap entire pan tightly in plastic wrap or tin foil and place in refrigerator. (Don’t wrap them if they are still warm as they may accumulate moisture and become soggy.)

Or place individual enchiladas in plastic bags and place in refrigerator for easy leftover meals!

I really loved the way that this recipe turned out! It was simple and had a good base flavor. Because it is very basic, there are a lot of ways that you could spice it up and make it your own. For example, adding some chicken or beef to the chili mixture or throwing some fresh pico de gallo on the top would add even more flavors and textures.

This blog was created by guest blogger, Tom Power, a dietetic student at the University of Nebraska-Lincoln.

Welcome, ladies and gentlemen. Today I shall take you on a wild ride into the world of your single, male college student eating habits. I present you with my own hunger slaying, wallet saving recipe that is sure to leave you with your belly full and a smile on your face with what is lovingly referred to as “Bachelor Food”. And now, for the featured presentation….

You will need the following ingredients, whether you buy them from the store or get them from other nefarious means doesn’t concern me. Come prepared, or be left behind.

Your weapons:

The biggest skillet/pan thing you can find. Seriously, this makes enough food to feed a neighborhood.

Rice cooker. Rice cookers are gifts from the heavens above. I would starve without this genius device.

Can opener. Or teeth if you are the kind of savage that doesn’t own a can opener.

Your ingredients:

1 lb ground beef (go lean or go home)

2 cansblack beans (approx 15 oz each) – get no salt added preferably, but who can afford such luxuries

1 can corn (approx 15 oz) – again, no salt added

1 canof diced tomatoes with green chilies (approx 15 oz), the hotter the better. For those who don’t enjoy spicy food, get just plain diced tomatoes, and then weep for your inability to enjoy life to its fullest

1.25 oz (approx amount) package of taco seasoning

2 cups rice, uncooked.

For the real heroes in this group add:

Cayenne pepper to taste

Round 1: Gather the armies.

Before anything starts, you must get that rice cooker going. Too many times I have cooked everything else EXCEPT the rice, and have been left weeping, staring at the final product, but not being able to eat it with the rice.

Brown that hamburger! BROWN IT! Take in the sights, sounds, and smells of that delicious protein being cooked to perfection.

While this sweet hamburger is sizzling up a storm, lets get them veggies going. Break out that can opener and do what it does best. Don’t open the cans all the way and leave just a little bit of the can intact for the next step.

Next, for you po’ folk like myself who can’t afford veggies with no salt added, we are going to drain off that extra sodium. Seriously, why do we need that much salt! I want to taste my food, not end up with my tongue preserved. *end rant*

Take those cans *EXCEPT THE TOMATOES* and drain them in the sink. Like so:

Now folks, since you have all been so great so far in following along with this already too long of a worded recipe (deal with it), I’m going to let you in on a little secret. Herein lies the magic spell for removing that taste destroying salt content from your canned vegetables. Close your eyes, wave your fist in the air, and sound your battle cry! Then use the sink to rinse off the canned goods, by filling the can up, then dumping out the contents while keeping your finger over the lid. The lid, will keep the good stuff in and keep the bad stuff out. Do this until the water runs clear. This step is especially important for the beans, as rinsing them VERY WELL will reduce gas. This is my secret weapon.

Once all your canned goods have been purified of their sins (EXCEPT THE TOMATOES! LEAVE THAT SAVORY FLUID!) Now, the fun begins!

ROUND 2: The “mixering”

Ok, I made that word up. Deal with it. Regardless, by now the hamburger should have been fully cooked, and the evil grease purged (drained). Turn heat to lowest setting. Now take all your cans and taco seasoning, and dump everything together. Seriously. It’s that simple. Should look something like this.

Now we’re cooking with dynamite. Love the color. Now, mix! Should look something like this. If it doesn’t, there is seriously something wrong with you, because it would be incredibly hard to mess this up.

Look at that color! No, seriously, LOOK AT IT!

Now, for those who like to live life a little dangerously, add cayenne pepper to taste. You should sweat after your first bite. Feel the burn, it’s delicious.

Once that rice has finally reached proper consistency. Now, best part is in store.

Round 3: FEAST!

Get you some rice in a bowl, a cup to 1 1/2 cups of rice, depending about how big your appetite. And yes, use a bowl. We need this feast contained. Now, add about spatula full of the meat/bean/corn mixture on top. Like so:

Again, for those who live life a little fuller, add about 2 tablespoons of your favorite salsa, and a sprinkling of cheese.

Now, take this, and mix it all into one delicious consistency. Enjoy! And if you are like myself, this is best paired with your favorite cheap, watered down American beer since that is all you can afford.

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About Alice Henneman

My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.

My goal with Cook It Quick is: Making you hungry for healthy food!

Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!